This is my favorite chicken tortilla soup. When I worked at Whole Foods years ago, I came across this recipe in one of the monthly magazines they gave out, maybe Taste for Life or Better Nutrition; I don't recall. The recipe has been perfected, passed through the family and made a lot. It has such a light, fresh taste — one bowl is never enough. It's mixed with crunchy tortilla strips and plenty of fresh ingredients.
Chicken Tortilla Soup
INGREDIENTS
1 white onion, chopped
2 cloves garlic, minced
1 tsp. ground cumin
3/4 tsp. chili powder
1 can black beans, drained and rinsed
1 can corn, drained and rinsed or frozen corn
1 qt. vegetable broth, low sodium
1 can chicken stock, low sodium
3 tbsp. tomato paste
3/4 tsp. chili powder
1 can black beans, drained and rinsed
1 can corn, drained and rinsed or frozen corn
1 qt. vegetable broth, low sodium
1 can chicken stock, low sodium
3 tbsp. tomato paste
2 cups cooked chicken, chopped
cooking oil such as canola
GARNISH
avocado, chopped
tomatoes, chopped
cilantro, chopped
mexi-cheese
green onion, sliced
lime
low-fat sour cream
4 whole-wheat tortillas
DIRECTIONS
Saute onion and garlic in a few tsp. of olive oil until translucent and slightly browned in a stockpot or dutch oven. Add cumin and chili powder and stir for 30 seconds. Add broth, beans, corn and tomato paste and stir until mixed. Cook on low heat for 20 minutes. Add chicken.
While the soup simmers, prepare tortilla strips. Cut tortillas in half and then into thin strips with a pizza cutter. On medium heat, warm cooking oil in a skillet — just enough oil for the tortilla strips to float on the top. In small batches, place strips in oil, one at a time. These will brown pretty fast, so make sure you watch them. When browned, place on a paper towel to absorb excess oil.
To assemble, place cut tomatoes, green onions, cheese and a squeeze of lime into the center of your bowl. Ladel soup into bowl and place cut avocado, cilantro, a dollop of sour cream and several strips of tortillas.
Tip: I usually discard the unused tomato paste, because I don't get it used in a timely manner. I came across a way to save it longer in the Cuisine at Home magazine. Scoop the unused tomato paste onto plastic wrap. Roll the mixture and twist at the ends like a piece of candy. Place in freezer. When needed, unwrap and slice paste off with a sharp knife. Place remaining back in freezer.
DIRECTIONS
Saute onion and garlic in a few tsp. of olive oil until translucent and slightly browned in a stockpot or dutch oven. Add cumin and chili powder and stir for 30 seconds. Add broth, beans, corn and tomato paste and stir until mixed. Cook on low heat for 20 minutes. Add chicken.
While the soup simmers, prepare tortilla strips. Cut tortillas in half and then into thin strips with a pizza cutter. On medium heat, warm cooking oil in a skillet — just enough oil for the tortilla strips to float on the top. In small batches, place strips in oil, one at a time. These will brown pretty fast, so make sure you watch them. When browned, place on a paper towel to absorb excess oil.
To assemble, place cut tomatoes, green onions, cheese and a squeeze of lime into the center of your bowl. Ladel soup into bowl and place cut avocado, cilantro, a dollop of sour cream and several strips of tortillas.
Tip: I usually discard the unused tomato paste, because I don't get it used in a timely manner. I came across a way to save it longer in the Cuisine at Home magazine. Scoop the unused tomato paste onto plastic wrap. Roll the mixture and twist at the ends like a piece of candy. Place in freezer. When needed, unwrap and slice paste off with a sharp knife. Place remaining back in freezer.
YUM! This looks like something I will have to fix this week when the blizzard hits!
Great tomato past tip! And that soup looks delicious! I LOVE the tortilla soup at On the Border and am on an eternal search for a recipe that rivals it. I'll have to give this a try...
Oh this looks so good! I'm printing the recipe out so I can add it to my personal cook book. Thanks for sharing! happy blogging!
Oh wow, this is for a blustery day..I just checked my pantry and am going to make this tomorrow during the "snow day" Thanks!!